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Heirloom Tomato Greek Braai Salad

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Ingredients

DRESSING:

  • 3 tbsp. red wine vinegar
  • 2 anchovies
  • 1 clove garlic
  • 2 tbsp. chopped fresh oregano leaves
  • 2 tbsp. finely chopped pitted kalamata olives
  • 1/4 tsp. Freshly ground black pepper
  • c. extra-virgin olive oil

SALAD:

  • 2 1/2 lb. mixed heirloom tomatoes
  • 4 mini seedless cucumbers
  • 1 small red onion
  • 1 jar pepperoncini (small green hot peppers)
  • 1 c. crumbled Greek feta cheese
  • 2 small heads baby Romaine or Bibb lettuce

Directions

  1. Dressing: Whisk vinegar, anchovies, garlic, oregano, olives, and pepper in a medium bowl until combined. Slowly whisk in olive oil until emulsified. Set aside.
  2. Salad: In a large mixing bowl, combine tomatoes, cucumbers, onion, peperoncini, and feta; add dressing and toss.
  3. Arrange lettuce leaves on a serving platter. Top with tomato salad.

Greek braai salad with beetroot

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Ingredients

SALAD:

  • 4 medium red beets
  • 1/2 c. red wine vinegar
  • 1 1/2 tsp. salt
  • 2 medium red onions
  • 2 tbsp. extra-virgin olive oil
  • 1/4 tsp. Freshly ground pepper
  • 6 c. mesclun
  • 6 oz. Manouri or other mild goat cheese

VINAIGRETTE:

  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive brine (from jar of kalamata olives)
  • 1 tsp. honey
  • 1/2 tsp. crushed dried oregano (preferably Greek)
  • 1/4 tsp. salt
  • tsp. Freshly ground pepper
  • 1/4 c. extra-virgin olive oil

Directions

  1. To make salad: In a large saucepan, combine beets, vinegar, l teaspoon salt, and enough cold water to cover beets by 2 inches; bring to a boil.
  2. Reduce heat and cook until tender, 40 to 45 minutes. Cool beets in cooking liquid; peel. Using a handheld slicer, cut beets into 1/8-inch-thick slices. Set aside.
  3. Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining 1/2 teaspoon salt. Grill onions over medium heat until evenly charred and tender, 2 to 3 minutes per side.

  1. To make vinaigrette: In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
  2. Arrange 1 cup greens and 1/4 cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette. Finish with sprinkle of dill.

Honey Chipotle Ribs Pork Braai

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Ingredients:

  • 1 rack St Louis Style Ribs or baby back
  • 4 tablespoons honey
  • 2-3 teaspoons chipotle chili powder
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • BBQ Sauce, choose your favorite- I like to use this

Directions

  1.  With a knife, remove the membrane on the back of the ribs. Rinse and pat dry the ribs.
  2. Brush front and backs of ribs with honey.
  3. Combine chipotle chili powder, paprika, garlic powder, salt, and pepper and sprinkle on ribs, using about 75% on the meaty side of the ribs.
  4. Wrap ribs in a double layer of heavy-duty aluminum foil. Let sit at room temperature for 30 minutes.
  5. Preheat oven to 150 degrees. Place ribs on a baking sheet and place in oven for 2 hours and 30 minutes. Remove from oven and let cool slightly before proceeding. Or you can refrigerate them overnight.
  6. Heat grill to medium-high heat. Remove rack of ribs from aluminum foil and brush both sides with BBQ sauce.
  7. Place on grill meaty side down and grill until you get nice char marks, about 5-10 minutes. Flip over and grill another 5-10 minutes.
  8. Serve with additional BBQ Sauce.

Thai BBQ Ribs Pork Braai Ribs

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Ingredients:

  • 2kg baby back or St. Louis Style Ribs 2 racks
  • 1 1/2 cups sweet thai chili sauce
  • 3/4 cup soy sauce
  • 2 tablespoons thai red curry paste
  • 2 teaspoons fish sauce
  • 2 tablespoons fresh ginger grated
  • 2 cloves garlic minced or grated
  • pinch of pepper

Peanut BBQ Sauce

  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/3 cup creamy peanut butter warmed/melted
  • 1/4 cup sweet thai chili sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons thai red curry paste
  • 1/2-1 tablespoon Chinese 5 spice
  • 1 lime juice
  • 1/4 cup cilantro chopped

Sweet Thai Ginger Slaw

  • 4 cups cabbage shredded, use both green and purple
  • 1 zucchini cut into strips
  • 1 red pepper cut into strips
  • 1 orange pepper. cut into strips
  • 1 large jalapeno seeded + chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh basil chopped
  • 2 lime juiced
  • 1/4 cup rice wine vinegar
  • 2 tablespoons sweet thai chili sauce
  • 1-2 tablespoons peanut butter warmed/melted, used 2
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger grated
  • 1/2 cup salted peanuts chopped

Directions

  1. If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
  2. Place the ribs in a large baking dish or roasting pan.
  3. In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
  4. The next morning or afternoon (depending on when you plan to eat) preheat the oven 150C. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 165C degrees .) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
  5. When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).

Peanut BBQ Sauce

  1. In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro.
  2. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together.
  3. If the sauce is to thick add water to your liking.

Thai Peanut Slaw

  1. Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl.
  2. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger.
  3. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut.
  4. The coleslaw can be made the night before.

Pear and Gorgonzola braai Salad

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Ingredients

  • 5 tbsp. extra-virgin olive oil, divided
  • 300g pears (about 2 medium), quartered lengthwise and cored
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. apple cider vinegar or sherry vinegar, divided
  • 1/2 c. shelled pumpkin seeds
  • 2 tbsp. granulated sugar
  • Kosher salt
  • 4 honey
  • 1 head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces
  • 2/3 c. crumbled blue cheese I like gorgonzola best or BlueRock (cuz local is lekker)

Directions

  1. In a large pan over medium-high heat, heat 1 tablespoon oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, 4 to 6 minutes total; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Reduce heat to low and add 1 tablespoon vinegar. Gently stir until liquid is thickened and coats pears, 1 to 2 minutes. Transfer pears to a plate and let cool. Halve each piece of pear lengthwise.
  3. Wipe skillet clean and heat over medium-high heat. Toast pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, 3 to 5 minutes. Transfer to another plate and let cool.
  4. Return skillet to medium heat. Pour in sugar, shaking pan so it settles in an even layer. Cook, undisturbed, until sugar melts and is deep golden brown, 4 to 6 minutes. Remove from heat.
  5. Using a heatproof spatula, stir in pumpkin seeds and 1/4 teaspoon salt. When pumpkin seeds clump together with sugar, transfer to plate and let cool until cool enough to handle. Break into small, bite-sized pieces.
  6. In a large bowl, whisk honey and remaining 4 tablespoons oil and 2 tablespoons vinegar; season with salt and pepper. Fold in greens, gently tossing to combine; season again with salt and pepper, if needed. Top with pear slices, pumpkin seeds, and blue cheese.

Thai Crunchy Peanut Salad braai Salad

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Ingredients:

For the Salad:

  • 2 cups finely shredded red cabbage
  • 2 cups finely shredded green cabbage
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced yellow bell pepper
  • 1 cup grated carrots
  • 1/3 cup sliced spring onions (known as green onions in some regions)
  • 1/3 cup chopped fresh coriander (cilantro)
  • 1/3 cup toasted almond slices

For the Dressing:

  • 1/2 cup smooth peanut butter
  • 1/4 cup fresh lime juice
  • 1 tsp toasted sesame oil
  • 1/4 tsp fish sauce
  • 2 tbsp coconut aminos (a healthier alternative to soy sauce)
  • 2 tbsp rice wine vinegar
  • 2 tbsp sriracha sauce (adjust to your preferred level of heat)
  • 2 tbsp honey or maple syrup
  • 2 tbsp finely chopped fresh coriander (cilantro)
  • 1 tsp salt

Directions:

  1. In a high-powered blender, combine the creamy peanut butter, zesty lime juice, toasted sesame oil, a hint of fish sauce, coconut aminos for that unique flavor, rice wine vinegar for a touch of tang, sriracha sauce for some kick, sweet honey or maple syrup, finely chopped fresh coriander (cilantro), and a pinch of salt. Blend this mixture until it reaches a smooth and creamy consistency
  2. Now, let’s get back to the salad. In a large bowl, gather the finely shredded red cabbage, the equally green and vibrant shredded green cabbage, thinly sliced red and yellow bell peppers, freshly grated carrots, spring onions, and a generous sprinkling of toasted almond slices.
  3. Drizzle your desired amount of the peanut dressing over the salad ingredients. You might have a bit of dressing left over, but don’t worry; it’s perfect for dipping or saving for another salad.
  4. With all the ingredients in the bowl, give the salad a gentle toss until everything is beautifully coated in that creamy asian-inspired dressing.
  5. There you have it, a vibrant and flavorful South African braai salad that’s sure to be a hit at your next gathering.

Chicken and Corn Braai Foil Pocket

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Ingredients:

  • 4 boneless skinless chicken breasts
  • 2 c. grape tomatoes, halved
  • 2 ears corn / mielies, kernels stripped
  • 2 cloves garlic, thinly sliced
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. butter
  • Kosher salt
  • Freshly ground black pepper
  • Fresh basil, for garnish

Directions

  1.  Heat grill to high. Cut 4 sheets of foil about 25cm long.
  2. Top each piece of foil with chicken breast, tomatoes, corn, and garlic. Drizzle each with oil and top with a pat of butter. Season with salt and pepper.
  3. Fold foil packets crosswise over chicken and roll top and bottom edges to seal.
  4. Grill until chicken is cooked through and vegetables are tender, 15 to 20 minutes.
  5. Serve topped with basil.

Zesty Salmon with Asparagus Foil braai pocket

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Ingredients:

  • 20 asparagus spears, trimmed
  • 4 200g skin-on salmon fillets
  • 4 tbsp. butter, divided
  • 2 lemons, sliced
  • kosher salt
  • Freshly ground black pepper
  • Torn fresh dill, for garnish

Directions

  1.  Lay two pieces of foil on a flat surface.
  2. Place five spears of asparagus on foil and top with a fillet of salmon, 1 tablespoon butter, and two slices lemon.
  3. Loosely wrap, then repeat with remaining ingredients until you have four packets total.
  4. Heat grill on high. Add foil packets to grill and grill until salmon is cooked through and asparagus is tender, about 10 minutes.
  5. Garnish with dill and serve.

Corn and Tomato Gnocchi braai foil pocket

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Ingredients:

  • 450g . store-bought gnocchi, uncooked
  • 4 ears corn, shucked and kernels removed from cob (or 3 cups frozen corn, thawed)
  • 2 c. cherry tomatoes
  • 1/4 c. unsalted butter, cut into cubes
  • 2 cloves garlic
  • Kosher salt
  • Red pepper flakes
  • 3/4 c. dry white wine, such as Sauvignon Blanc
  • 1/4 c. finely chopped fresh basil
  • Grated Parmesan, for serving
  • Freshly ground black pepper

Directions

  1.  Preheat grill over medium- high heat. Cut 4 sheets of foil about 12 inches long. 
  2. Divide gnocchi, corn, tomatoes, butter, and garlic evenly over the foil. Season each packet with ¼ teaspoon salt and a pinch of red pepper flakes. Drizzle the white wine evenly among each packet.  
  3. Fold foil packets crosswise over the gnocchi mixture to completely cover the food. Roll top and bottom edges to seal.
  4. Place foil packets on the grill and cook until tomatoes burst and gnocchi is cooked through, about 15 to 20 minutes. Sprinkle each packet with basil, parmesan, and black pepper, and serve.
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Surf and turf steak braai foil pocket

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Ingredients:

  • 250g. sirloin steak, cut into 1″ cubes
  • 250g. shrimp, cleaned and deveined
  • 2 ears corn, each cut crosswise into 4 pieces
  • 1 c. grape tomatoes
  • 1 small red onion, cut into thick slices
  • 1 lime, sliced into wedges
  • 2 cloves garlic, thinly sliced
  • 1 tbsp. Old Bay Seasoning
  • 1 tbsp. fresh thyme leaves
  • 1 tsp. ground cumin
  • Freshly ground black pepper
  • 1 tbsp. freshly chopped parsley, for garnish
  • Lime wedges, for garnish

Directions

  1.  Heat grill to high. Cut 4 sheets of foil about 24cm long.
  2. Divide steak, shrimp, corn, tomatoes, onion, lime, and garlic between each foil pack. Drizzle with oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper. 
  3. Fold each foil pack crosswise over to completely cover the food mixture. Roll top and bottom edges to seal. 
  4. Place foil packs on the grill and cook until shrimp is cooked through and steak is finished to your desired doneness, 6 to 8 minutes per side.
  5. Garnish with parsley and serve with lime wedges.
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